Another affordable and easy one-pot made from teriyaki chicken drumsticks, baked on veggie rice filled with capsicum and spring onion.
These Teriyaki Chicken Drumsticks on Veggie Rice are an easy, budget-friendly family dinner that delivers big flavour with minimal dishes. Tender chicken drumsticks, baked on top of fluffy rice infused with teriyaki, stock and vegetables, makes this the perfect all-in-one meal for busy weeknights. Finished with creamy Japanese mayonnaise and sesame seeds, this recipe feels like takeaway at home for under $20. For more chicken drumstick inspiration, be sure to have a look at our Air Fryer Crispy Chicken Drumsticks or our Hoisin Chicken Drumsticks.
Ingredient notes:
- Chicken: Drumsticks are one of the most affordable cuts of chicken meat. Being on the bone, they are full of flavour and easy to eat. I've always found kids love them.
- Shelled edamame: I always keep a bag of these in the freezer. Not only are they super nutritious, but they are also affordable and versatile. Add them to stir fries, poke bowls or salads.
- Teriyaki sauce: This delicious sauce comes in at under $3 and bonus for the gluten-sensitive; it's gluten free. However if you have the time and ingredients you can easily make your own sauce instead. See the FAQs below for a recipe.
*The prices in this image were accurate as of 13 April 2026, based on shopping at Pak'nSave Taupō. Prices may vary depending on location, time of year, and seasonal availability of produce.
Step by step instructions:
Preheat the oven to 180°C fan bake. Place the chicken drumsticks in a bowl and pour over most of the teriyaki marinade, reserving 2 tablespoons. Turn to coat, then place in the fridge to marinate while you prepare the rice.
Add the rice to a large ovenproof dish with a lid. Dissolve the stock cube in the boiling water, then pour into the dish. Add the capsicum and one sliced spring onion, stir to combine, then place the marinated drumsticks on top.
Cover and bake for 30 minutes, then remove the lid and bake uncovered for a further 15 minutes. Remove from the oven and use tongs to place the drumsticks on a plate and set aside. Stir the edamame beans through the rice, then place the drumsticks back on top.
Mix the reserved marinade with a little boiling water to loosen it, brush over the drumsticks and sprinkle with sesame seeds. Return to the oven for 10-15 minutes until the chicken is golden and cooked through.
Serve topped with the remaining spring onion and a drizzle of Japanese mayonnaise.
If you like the look of this recipe, you might also enjoy our One Pot Chicken, Leek and Orzo Bake.
Recipe FAQs:
Of course! If you have the time and ingredients, mix together 60 ml soy sauce, 1 tablespoon vinegar, 1 teaspoon garlic powder and 1 tablespoon brown sugar, then use as the marinade.
Of course. You can marinate the chicken 2 - 24 hours before cooking. If you remember, the night before is a good time to start!
Long grain rice is best for this recipe. Brown rice would take a lot longer to cook so I would avoid that.
Storage:
Store any leftover teriyaki chicken and rice in an airtight container in the fridge for up to 3 days. Reheat in the microwave until piping hot. Add a splash of water before reheating to help loosen the rice.
Top tips:
- To make your own teriyaki sauce, mix together 60 ml soy sauce, 1 tablespoon vinegar, 1 teaspoon garlic powder and 1 tablespoon brown sugar, then use as the marinade.
- Chicken drumsticks can be swapped for chicken thighs or breasts, just adjust the cooking time until the chicken is cooked through.
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Teriyaki Chicken Drumsticks on Veggie Rice
Another affordable and easy one-pot made from teriyaki chicken drumsticks, baked on veggie rice filled with capsicum and spring onion.
Ingredients
- 1.2 kg chicken drumsticks
- 100 g teriyaki marinade (store-bought)
- 1 ½ cups white rice
- 1 chicken stock cube
- 3 cups boiling water
- 1 cup edamame beans
- 2 spring onions, finely sliced
- 1 capsicum, diced
- 1 tsp sesame seeds
- Japanese mayonnaise, to serve
Instructions
- Preheat the oven to 180°C fan bake.
- Place the chicken drumsticks in a bowl and pour over most of the teriyaki marinade, reserving 2 tablespoons. Turn to coat, then place in the fridge to marinate while you prepare the rice.
- Add the rice to a large ovenproof dish with a lid. Dissolve the stock cube in the boiling water, then pour into the dish. Add the capsicum and one sliced spring onion, stir to combine, then place the marinated drumsticks on top.
- Cover and bake for 30 minutes, then remove the lid and bake uncovered for a further 15 minutes.
- Remove from the oven and use tongs to place the drumsticks on a plate and set aside. Stir the edamame beans through the rice, then place the drumsticks back on top.
- Mix the reserved marinade with a little boiling water to loosen it, brush over the drumsticks and sprinkle with sesame seeds. Return to the oven for 10–15 minutes until the chicken is golden and cooked through.
- Serve topped with the remaining spring onion and a drizzle of Japanese mayonnaise.
Notes
- To make your own teriyaki sauce, mix together 60 ml soy sauce, 1 tablespoon vinegar, 1 teaspoon garlic powder and 1 tablespoon brown sugar, then use as the marinade.
- Chicken drumsticks can be swapped for chicken thighs or breasts, just adjust the cooking time until the chicken is cooked through.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 733Total Fat: 32gSaturated Fat: 8gUnsaturated Fat: 24gCholesterol: 386mgSodium: 1367mgCarbohydrates: 25gFiber: 4gSugar: 7gProtein: 84g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Rachel says
My rice and chicken were both undercooked. Next time I will cook on 200c fan.
Diana says
Delicious! And super easy. Will definitely be making again!
VJ cooks says
Thanks for the feedback, Diana!
Carolyn says
Yum VJ I only had giant chicken legs that I used and peas instead of edamame's, just what I had in the store cupboard and it was DELICIOUS yum, it will be a go to
VJ cooks says
Good on you, Carolyn! I'm all about using what you already have to hand and that combination sounds delicious!